Lemon risotto with Parmesan
Olivo
4 servings
10 minutes
25 minutes
480
Italian
Main course
Quality risotto rice from the rice fields of Piedmont is the star of this recipe. The lemon makes the dish feel lighter.
With fish, chicken or a green salad – or on its own as a spring main course.
A fresh, creamy risotto where lemon brings out the flavour of really good rice.
Ainekset
- 400 ml GliAIRONI risotto rice
- 1 litre vegetable stock
- 1 small onion
- 100 ml dry white wine
- 2 tbsp olive oil
- 30 g butter
- 100 ml Parmesan
- Grated zest of 1 lemon
- 1–2 tbsp lemon juice
- Salt
- Black pepper
Valmistusohje
- Keep the stock warm in a separate pan.
- Soften the finely chopped onion in olive oil.
- Add the rice and stir until the grains turn slightly translucent.
- Add the wine and let it be absorbed.
- Add the stock gradually, stirring, until the rice is al dente.
- Finish with butter, Parmesan, lemon zest and lemon juice.
- Check the seasoning with salt and pepper.
